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Old 03-08-2012, 11:07 AM   #1
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Cornish Pasties

Cornish Pasties.


Ingredients

250g Plain flour
125g butter
pinch salt
Iced water
Beef skirt steak
Potatoes
Onion
Salt & pepper
egg
butter

First make the pastry. Start by freezing the butter and putting the water in the freezer until it starts to form ice. Sieve the flower into a bowl and add a pinch of salt. Grate the frozen butter into the flour and bring it together roughly but gently with a fork, add the iced water a bit at a time until the dough leaves the sides of the bowl and starts to come together. Make it into a ball and cover in cling film and let to rest in the fridge for thirty minutes or so.

Prepare the filling. Chop the onion finely, peel and cube the potato chop the beef into small pieces and dredge in seasoned flour.

Remove the pastry from the fridge and divide into four, roll out on a floured surface into a round disc the size of a tea plate. Place the potato cubes in the middle and top with a sprinkle of salt and pepper, place the onion on top and again another sprinkle of salt and pepper, place the meat on top then cut a few fine slivers of butter and lay this on top of the meat. Brush the edges of the pastry with egg wash and bring together and crimp with your fingers. Place on a baking tray and coat the outside with generous amounts of egg wash to get a nice golden colour.

Place into the oven on 180c for approx 45 minutes or until nice and golden brown, place on a wire rack and leave to cool slightly.

Enjoy

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Old 03-08-2012, 11:10 AM   #2
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I wonder if I could do this with an Indian bend. Hrmmm. *plots*
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Old 03-08-2012, 11:18 AM   #3
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Rozz the list is endless when it comes to fillings for a pasty! This recipe is just the traditional cornish recipe but when I was living in England I would regularly have curry pasties, ham and cheese pasties etc etc! Let your imagination run wild when it comes to making these
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Old 03-08-2012, 11:20 AM   #4
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Oooh, curry pasties. I feel a weekend project coming on!
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Old 03-08-2012, 11:22 AM   #5
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Quote:
Originally Posted by rozz View Post
Oooh, curry pasties. I feel a weekend project coming on!
Yeah can't beat having a project to look forward to especially when it concerns food, curry and pasties!!!!:) I'll be interested to see your final recipe.
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Old 03-08-2012, 11:38 AM   #6
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Off the top of my head, I'm thinking minced beef, ginger, garlic, peas, potatoes, onions, and maybe some tomato paste. And a few serrano chiles thrown in, because I can't resist those damn things.
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Old 03-08-2012, 11:40 AM   #7
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Cheers for the recipe!

A 2-to-1 ratio of flour to butter? I think this will have to be an occasional meal or I may have to buy larger trousers.

I've always had pasties with swedes (the orange-ish root vegetables we call rutabagas here in the states) in addition to the other fillings, so I'd probably add those.

Thanks again!
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Old 03-08-2012, 11:41 AM   #8
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I'm also a sucker for chillis in everything:) It's sounding a little like a keema pasty?:) What do you think? I'm also thinking that might not of been done before but would taste heavenly! I mean, you have keema naan so why not keema pasty?!

Maybe we could start a thread on ideas for a new keema pasty?:)
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Old 03-08-2012, 11:44 AM   #9
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Quote:
Originally Posted by jonnyjonny_uk View Post
I'm also a sucker for chillis in everything:) It's sounding a little like a keema pasty?:) What do you think? I'm also thinking that might not of been done before but would taste heavenly! I mean, you have keema naan so why not keema pasty?!

Maybe we could start a thread on ideas for a new keema pasty?:)
I like the cut of your jib, mister. I can probably just use my keema recipe and pile it into a pasty. Yay!
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Old 03-08-2012, 11:46 AM   #10
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Quote:
Originally Posted by Steve Kroll View Post
Cheers for the recipe!

A 2-to-1 ratio of flour to butter? I think this will have to be an occasional meal or I may have to buy larger trousers.

I've always had pasties with swedes (rutabagas) in addition to the other fillings, so I'd probably add those.

Thanks again!
Hi Steve:) I know it was quite rich but it just took me back to my childhood because they were always rich and buttery and as with most things, if it's tasty it's not so good on the waistline but I only made four and they will last me..........................another few hours

I looked up the traditional recipe which was without swedes but I know many people do include them, I was going to include them to be honest because like swede myself but they are hard to find here in Moscow, they have something similar looking but much different taste:) Still not got around to finding out what it actually is(to do list)

Thanks for your comments anyway, much appreciated:)
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Cornish Pasties [B][CENTER]Cornish Pasties.[/CENTER][/B] [B]Ingredients[/B] 250g Plain flour 125g butter pinch salt Iced water Beef skirt steak Potatoes Onion Salt & pepper egg butter First make the pastry. Start by freezing the butter and putting the water in the freezer until it starts to form ice. Sieve the flower into a bowl and add a pinch of salt. Grate the frozen butter into the flour and bring it together roughly but gently with a fork, add the iced water a bit at a time until the dough leaves the sides of the bowl and starts to come together. Make it into a ball and cover in cling film and let to rest in the fridge for thirty minutes or so. Prepare the filling. Chop the onion finely, peel and cube the potato chop the beef into small pieces and dredge in seasoned flour. Remove the pastry from the fridge and divide into four, roll out on a floured surface into a round disc the size of a tea plate. Place the potato cubes in the middle and top with a sprinkle of salt and pepper, place the onion on top and again another sprinkle of salt and pepper, place the meat on top then cut a few fine slivers of butter and lay this on top of the meat. Brush the edges of the pastry with egg wash and bring together and crimp with your fingers. Place on a baking tray and coat the outside with generous amounts of egg wash to get a nice golden colour. Place into the oven on 180c for approx 45 minutes or until nice and golden brown, place on a wire rack and leave to cool slightly. Enjoy:chef: 3 stars 1 reviews
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